BACHELOR OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY

Redesigned curriculum for remote learning from First Semester 2020-2021 to present

FIRST YEAR
FIRST SEMESTER SECOND SEMESTER MIDYEAR
FST 11. Fundamentals of Food Science and Technology 3 GE 1 3
AGRI 21 (Lab). Introduction to Animal Science 3 MCB 11 (Lab). Biology and Applications of Microorganisms 3
AGRI 31 (Lab). Fundamentals of Crop Science 3 MATH 27. Analytical Geometry & Calculus II 3 Romsto

ARTS 1. Critical Perspectives in the Arts 3 CHEM 18.1 (Lab). University Chemistry Laboratory 2
ETHICS 1. Ethics and Moral Reasoning in Everyday Life 3 GE 2 3
CHEM 18. University Chemistry 3 PHYS 51. Elements of Physics 3 NOT Arvin Lester
HK 11. Wellness and Basic Injury Management (2) PHYS 51.1. Elements of Physics Laboratory 2
HK 12 or 13. Human Kinetics Activities/
(2)
Advanced Human Kinetics Activities
18 19
SECOND YEAR
FIRST SEMESTER SECOND SEMESTER MIDYEAR
CHEM 40. Basic Organic Chemistry 3 STAT 101 (Lab). Statistical Methods 3
CHEM 40.1. Basic Organic Chemistry Laboratory 2 MGT 101. Concepts and Dynamics of Management (COI) 3
ABME 10. Foundations of Entrepreneurship 3 CHEM 160. Introductory Biochemistry 3
CHEM 32. Quantitative Inorganic Analysis 3 MCB 180 (Lab). Introductory Food Microbiology 3
CHEM 32.1. Quantitative Inorganic Analysis Laboratory 2 FST 101 (Lab). Food Chemistry I 3
STS 1. Science, Technology, and Society 3 FST 130 (Lab). Food Engineering I 3
HK 12/13. Human Kinetics Activities/Advanced Human Kinetics HK 12/13. Human Kinetics Activities/Advanced Human Kinetics
(2) (2)
Activities Activities
NSTP 1. Literacy Training Service (3) NSTP 2. Literacy Training Service (3)
16 18
THIRD YEAR
FIRST SEMESTER SECOND SEMESTER MIDYEAR
COMM 10. (Critical Perspective in Communications) 3 PI 10. The Life and Works of Jose Rizal 3 FST 198. Practicum3
FST 102 (Lab). Food analysis 4 AGRI 171. Ethics, Laws and Policies in Agriculture 3
AGRI 195 (Lab). Research Methods in Agriculture and Food
FST 131 (Lab). Food Engineering II 3 3
Science
FST 140 (Lab). Food Processing I 3 FST 111. Food Chemistry II 3
FST 141 (Lab). Food Processing II 3 FST 151 (Lab). Sensory Evaluation of Food Products 3
FST 167 (Lab). Principles of Food Safety 3 FST 200. Undergraduate Thesis 3
19 18 3
FOURTH YEAR
FIRST SEMESTER SECOND SEMESTER MIDYEAR
GE 3 3 Elective 1 3
FST 165. Food Quality Assurance 3 Elective 2 3
FST 170. Food Processing Management 3 FST 147. Principles of Product and Process Development 3
ABME 172. Product Ideation and Creation 3 FST 175. Food Laws and Regulations 3
FST 200. Undergraduate Thesis 3 FST 199. Undergraduate Seminar 1
HIST1/KAS1. Kasaysayan ng Pilipinas/Philippine History 3 AGRI 199. Colloquium in Agriculture 1
18 14

TOTAL UNITS 143